Milagu Vadai-Pepper Dal fritters

Milagu Vadai-Pepper Dal fritters:

Milagu vadai is made out of Urad dal and pepper to deep fry in oil,  this will be crispy and yummy with any combination of the main meal or can be consumed as snacks with tea or coffee. This can be stored in an airtight container for a week time. This Vada is served as nievedyam for Anjaneyar on his auspicious birthday, as he loved the divine taste of this vada devotes make this as a Garlandfor him to get his blessings.

Ingredients to prepare:

Urad dal-1 cup

Peppercorns-1 tsp

Asafoetida-2 pinches

Salt-1/4 tsp

Cumin seeds-1/2 tsp

Rice flour – 2tbsp (this gives additional crispiness)

Hot oil to mix batter-1 tbsp

Oil-200 ml to fry

Method:

  1. Wash and soak Urad dal for 30 minutes.
  2. Drain the water completely from soaked urad dal. let it stay on the colander for 3 to 5 minutes.
  3. Now, add Urad dal, Peppercorns, asafoetida, and salt to a mixer jar, grind to a coarse batter.


4. Transfer to a bowl, add cumin seeds chopped curry leaves if preferred.rice flour and hot oil one tablespoon which helps us to have crispy vada.

5. Mix well by beating it to have a smooth batter. Wet your hand, take a lemon sized batter to place it on a Butter paper close it with another oil spread butter paper or polythene cover press gently by your hand as thin patties make a hole in the middle.

6. Heat oil in a pan wet your hand and remove vada from the paper, drop it gently to the hot oil fry both the sides till it turns golden yellow drain the oil and collect to the tray. Crispy Milagu vada is ready to serve.

Note:

  1. Do not soak urad dal for a long time.
  2. Do drain the water completely to have the coarse grind of batter, do not make a smooth paste.
  3. Add hot oil to have crispy vada.
  4. Make thin patties to fry.

 

 

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Butter Sticks

Butter sticks: 

The snack has a different version to impress children and snack lovers, in that category we have Butter sticks as an innovative recipe. What is special in this snack!!! even though it has the site of Murukku it is unconventionally made to sticks which melt in the mouth with the fresh aromatic cumin bite. This will tempt children to enjoy a snack box favorite by its finger-like crispy fries.

Ingredients:

Raw rice flour-1 cup

Besan flour-1 3/4 tbsp (Chickpea flour -kadalai Mavu)

Channa dal flour-1 3/4 tbsp (fried channa -Pottukadalai Mavu)

Butter-2 tbsp or 40 grams

Cumin seeds-3/4 tsp slightly crushed

Salt-1/2 tsp

Method:

In a wide bowl mix, all flour items with salt, cumin seeds, and butter mix well, add water little by little and mix to a consistency of the chappathi batter. (as smooth butter)

Take a portion of the mixture fill in the press, on a tray or sheet, do a long press, cut in to finger length sticks.

Heat oil and deep fry to golden yellow. (sizzling sound reduces once done)

allow it to room temperature and store in an airtight jar.

Serving suggestions:

Gathering at Brunch- Butter sticks with Juice,

At Lunch  Butter sticks with soup

At supper Butter sticks with Cofee or tea

 

 

Almond Halwa

Almond Halwa:

Tooth-some Almond halwa, easy recipe to prepare this healthy and rich sweet.

Almonds Deliver a Massive Amount of Nutrients and Almonds are a fantastic source of Almonds are a fantastic source of antioxidants.

Vitamin E is the name for a group of fat-soluble antioxidants.

These antioxidants tend to build up in cell membranes in the body, protecting the cells from oxidative damage.

Almonds are among the world’s best sources of vitamin E, with just one ounce providing 37% of the recommended daily intake.

Ingredients:

  • 1cup almonds, soaked in warm water and peeled
  • ¾ cup sugar
  • A pinch of saffron
  • ⅛ tsp. cardamom powder
  • ¾ cup milk
  • 4 tbsp ghee or 2 to 3 tbsp virgin coconut oil
  • Few drops of rose water
Preparation:
  1. Wash and soak badam in warm water for an hour. Peel off the skin and rinse them.
  2. Blend badam, saffron with milk or water to a smooth paste.
Method:

Heat a nonstick pan or heavy bottom pan, add half of the ghee, add the ground paste, sugar, cardamoms and cook till the halwa thickens, constantly stirring in medium flame otherwise, it may get burnt.

Add few tsp of ghee in intervals and stir.

when it reaches the desired consistency without sticking to the bottom of the pan(folds can be made) switch off and add a spoon of ghee.

Serve badam halwa with added nuts.

Butter Murukku

Butter Murukku:

What can be made special for this festival/Tea time snack?

Varieties of Savouries and sweet recipes are found on browsing,  

Which will be more easy to prepare with minimum time, less effort and delicious lip-smacking snack?

Here is an idea of your choice, Butter Murukku in only four steps of effort. Mix all the ingredients, stuff the dough in the press of your desired shape. Fry it in the hot oil, your favorite snack is ready in a few minutes of effort. Enjoy this with your family.

Ingredients to prepare:

Rice flour-1 cup (150 gram)

Gram flour – 1 1/2 tablespoon

Fried channa dal flour-1 1/2 table spoon (grind roasted channa dal in a mixer)

Butter-1 table spoon

Salt-1/2 Tsp

Chilli powder 1/2 Tsp

Asafoetida-1/4 Tsp

Oil 150 ml to fry

Method:

1. Take a perfect measurement of all the above-given ingredients to a flat bowl, mix well.

2. Add water gradually and mix it to a thick dough.

3. Fill in the Murukku press with the dough, make it into the desired shape of murukku (3 or 4) on the plate. I have used the star-shaped plate.

4. Heat oil in a thick bottom pan, once the oil gets heated, drop the Murukku gently into the hot oil and fry till golden yellow or until the sizzling sound reduces.

Butter Murukku
Butter Murukku

 

 

 

Vinayagar/Ganesh Chathurthi Special

Vinayagar/Ganesh Chathurthi Special:

Varieties of 9 wonderful and easy Vinayagar Chathurthi Neivedhyam recipe links are provided below, click blue link for more detailed recipes.

  1. Erukkam Kozhukkattai:

Name of this dish based on the flower Erukkam poo in Tamil, commonly known as Crown flower loved by Lord Ganesha. Kozhukkattai as eivedhyam, prepared in the shape of Erukkam poo, his desired flower. Tastes great with both sweet and spicy fillings.

http://wp.me/p1o34t-hu

http://wp.me/p1o34t-hu

 

 

Erikkam kozhukkatta

2. Pillayar Patti Mothagam:
http://wp.me/p1o34t-hI

http://wp.me/p1o34t-hI

Vinayagar Chadhurthi, with the unique recipe prepared in Pillayar Patti – Modhagam. We believe that Lord Ganesha likes Modhagam, so we call him as Modhagappiriyar in Tamil, means who loves Modhagam. This is the reason behind we prepare various types of Kozhukkattai and show our devotion towards Ganesha. This the unique type of Modhagam prepared in Pillayar Patti during this Chathurthi. Freshly prepared with soaked raw rice and moong dal.

Pillayar Patti Mothagam
Pillayar Patti Mothagam

3. Neer Kozhukkattai:

http://wp.me/p1o34t-pl

Kozhukattai is nothing but a rice dumpling, made by steaming freshly ground rice into balls, it can be made as both sweet and salt version. As we know any steamed food is extremely good for health. Here is the salt version.This will be soft and tasty with Kanagambara chutney.

4. Varagu Arisi Kozhukkattai:

http://wp.me/p1o34t-NL

http://wp.me/p1o34t-NL

Varagu rice kozhukkattai
Varagu rice kozhukkattai

Millets are becoming trendy food and wholesome nutritious to all age category, nourishing dishes are prepared with millets.

Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains.

Kodo millet(vara gari si) kozhukkattai is very palatable and soft when compared with other varieties of kolukkattai. Excellent breakfast or dinner with poondu (garlic) chutney.

Kodo millet can be used in the place of raw rice in all dishes alternatively, the taste will be better when compared with rice.

5. Mixed Nuts Kozhukkattai:

http://wp.me/p1o34t-1aJ

Healthiest Innovation in our traditional recipe. Kozhukkattai is traditionally made with rice flour as base and filling prepared in various combinations, including spicy and sweet. Here,  I thought to prepare something  healthier to consume and without any artificial sweet or sweets like sugar and jaggery. Dates are naturally sweet in taste and the crunchy nuts added are very healthy. This wonderful combination of nuts and dates, filled in rice pod is heavenly in taste. Exclusively prepared for this Ganesh Chathurthi, recipe from Chettinad cookbook.

Mixed nuts Kozhukkattai
Mixed nuts Kozhukkattai

6. Pidi Kozhukkattai:

http://wp.me/p1o34t-1bf

Red rice  is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.

Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.

Red Rice Puttu Podi

Pidi Kozhukkattai
Pidi Kozhukkattai

7. Rava Kozhukkzttai:

http://wp.me/p1o34t-1bt

Wish You all Happy Ganesh Chathurthi,

Glad to note that we have achieved 350 posts in our blog – http://www.chettinadcookbook.org. To celebrate both Ganesh Chaturthi and our achievement we have a treat with the unique recipe Rava Kozhukkattai. easy to prepare in a few minutes of effort. Rava has the quality of easiest and fast cooking ingredient in all to choose. Rice can be replaced by Rava to make Kozhukkattai.

Rava Kozhukkattai
Rava Kozhukkattai

 

8. Ragi Kozhukkattai:

http://wp.me/p1o34t-bZ

Puttu kozhukattai:

This can be made with Rice flour, Wheat flour, Ragi flour etc. Here I preferred to do with Ragi flour because of its high nutritional value, the same recipe can be followed for all type of  flour,  cooking time may vary.

Raagi Puttu Kozhukkattai
Raagi Puttu Kozhukkattai

9. Sivapparisi Kozhukkattai:

http://wp.me/p1o34t-KG

Soft and Creamy kozhukkattai made out of red rice :

Can be cooked in boiling water and season it with mustard seeds, urad dal and curry leaves.

Sivaparisi/Red rice flour makes this sweet pal kozhukkattai more delicious.Normally pal kozhukkattai is prepared with white rice flour, mini balls cooked in milk and added jaggery or sugar,here we use red rice flour for its health benefits and natural sweetness present in the rice enhances the taste.This also equally delectable and soft.

Elai Adai:

10. http://wp.me/p1o34t-Qi

Elai adai is kerala special dish. It has wonderful aroma cooked in banana leaves, this is steam cooked variety. Healthy, soft and delicious sweet liked by all. This sweet is specially made during vinayagar chathurthi as prasadham to lord Ganesha.Fillings can be sweet or spicy according to your preference.

Banana leaves are also excellent for cook, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaf to line a steamer, or to wrap your food and then steam it.

Elai adai
Elai adai

 

Rava Kozhukkattai

Rava Kozhukkattai:

Wish You all Happy Ganesh Chathurthi,

Glad to note that we have achieved 350 posts in our blog – http://www.Chettinadcookbook.org . To celebrate both Ganesh Chaturthi and our achievement we have a treat with the unique recipe Rava Kozhukkattai. easy to prepare in few minutes of effort. Rava has the quality of easiest and fast cooking ingredient in all to choose. Rice can be replaced by Rava to make Kozhukkattai.

Rava Kozhukkattai
Rava Kozhukkattai

Ingredients:

Fine Rava / Sooji -1 cup

Milk -1 cup

Cardamom powder-1/4 tsp

Grated coconut-1/4 cup

Jaggery grated- 3/4 cup

Cashew-few broken

Ghee-1 tbsp

Method:

Heat pan with Ghee golden roast broken Cashews, collect and keep it aside.

In the same pan fry Sooji / Rava for 2 to 3 minutes in medium flame.

Melt jaggery by sprinkling some water, once done strain it to remove unwanted particles.

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In another pan boil milk, while it starts boiling temperature, add roasted Rava and stir constantly.

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When it becomes thick, add melted jaggery, grated coconut, and cardamom powder, mix well.
IMG_3551Switch off the flame and allow it to cool. Add ghee if you prefer more.

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Make it into small lemon sized balls, place cashews on making every ball and steam cook it for 10 minutes.

IMG_3553

Rava Kozhukkattai
Rava Kozhukkattai

 

 

 

 

 

 

Pidi Kozhukkattai

Pidi Kozhukkattai:

Red rice is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.

Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.

IMG_3543

Ingredients:

Red rice flour- 1 cup https://www.chettinadsnacksonline.com/collections/flour-items/products/red-rice-puttu-podi

Moong dal partially boiled-1/4 cup

Coconut-1/4 cup

Salt-1 tsp

Water-2 cups

IMG_3524

To season :

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tbsp

Channa dal-1 tbsp

Cumin seed-1/4 tsp

Curry leaves-2 twigs

IMG_3526

Method to prepare:

In a pan dry roast red rice flour for 2 to 3 minutes, collect and keep it ready.

Heat pan with oil and temper the ‘To season’ ingredients.

Add curry leaves, water and add salt and allow to boil.

IMG_3528

Now add red rice flour and stir it constantly.

When the mixture becomes thick add partially boiled moong dal and grated coconut, mix all together well in medium flame.

 

IMG_3530

Switch off the stove, allow it to room temperature.

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Grease your hands, take a small amount of kozhukkattai mixture and hold it in your palm to get finger shape.

Boil water in Idly pan to steam the Kozhukkattai.

Steam cook kozhukkattai 10 to 15 minutes.

Delicious soft red rice Kozhukkattai is ready.

IMG_3543